Testing, Testing, this is only a Test!
Pumpkin Pie - Test Recipe for Thanksgiving

Most of my readers know by now that one of my greatest fears in the dessert, but more specifically the pastry world, is the pie! Not just any pie, but the pie with the rolled crust. I have only tried to make one pie previous to this one and it is safe to say that it was a nightmare. The inside was tasty but the crust was tough and obviously had been overworked. 

Thanks to a friend I learned some new techniques for constructing a good rolled pie crust and I was EXTREMELY pleased with the result. The link for the pie crust that I used can be found at the following link - it is actually technically a pate brisee. I am not going to sit here and pretend that I actually know the difference between pie crust and pate brisee. It looked like pie crust to me, it tasted like pie crust to me. So to me, it will henceforth be referred to as pie crust. 

Below are the ingredients that I used for the pie crust. Fairly simple and straightforward. 

After mixing the pie dough in the Cuisinart Food Processor and splitting into two equally sized flat mounds of dough, wrapping in plastic wrap and chilling out in the fridge for an hour I was ready for my chance! Actually more like chomping at the bit, for my chance to test out my newly learned skills for rolling pie dough. It worked!

I had every intention of making the dough like shown in the picture in a fluted fashion but unfortunately I had forgotten the tip and cut the dough too short so I just made it pretty simple. Hey, at least it looks homemade, right?

As instructed in the recipe I pricked it all over with a fork and placed in the freezer for a bit and then "blind baked" it in the oven for a little bit with pie weights. Below is how it turned out. I had also forgotten the tip regarding pie crust shrinking when baked. Hey, I did clarify that this recipe was only a test, right?

All and all I found it to look pretty good and tasty! I began constructing my filling not realizing that the filing was meant for a deep dish pie, therefore I had some filling left over. The recipe for the filling itself can be found at the following link. Below the ingredients for the filling are pictured. 

The filling baked absolutely beautifully and the finished product was delightfully delicious! I will absolutely be making another, hopefully more visually appealing, version of this pie for Thanksgiving this week! 

A perfect slice of pie for me after cooling in the refrigerator over night. So yummy!

I highly recommend this recipe with a dollop of lightly sweetened homemade whipped cream!